KR20150071043A - Amino Acid Seasoning Composition Comprising Acidic Amino Acid and Basic Amino Acid with Reinforced or Enhanced Salty Taste - Google Patents

Abstract

The present invention relates to an amino acid seasoning composition, which includes L-aspartic acid and L-glutamic acid as an acidic amino acid and L-arginine and L-lysine as a basic acid wherein the amino acid seasoning composition is allowed to selectively increase salty taste of food products while reducing sodium, thereby reducing amount of salt when being added to food products, and enabling people to take less sodium.

Description

[0001] The present invention relates to an amino acid seasoning composition containing an acidic amino acid and a basic amino acid,

The present invention relates to a salty enhanced amino acid seasoning composition comprising L-aspartic acid and L-glutamic acid as acidic amino acids, and L-arginine and L-lysine as basic amino acids.

L-Aspartic acid (L-Aspartic acid), also known as aspartic acid, is widely present in plant and animal systems as a constituent component of proteins and in a free state. It is an essential amino acid for humans, but it is an important amino acid involved in the metabolism of both TCA and ornithine circuits.

L-Glutamic acid is an acidic amino acid that gives a rich taste. Kelp, soybean paste, and soy sauce, which are rich in nutrients and are naturally present in foods containing the same vegetable proteins such as dairy products, meat, fish and vegetables.

L-Lysine (L-Lysine) is an essential amino acid in the human body. It is a nutrient that tends to become scarce in Asian countries, especially in vegetable grains. These nutrients act as protein precursors for the body's skeleton formation. Physiologically, they are carnitine biosynthesis which is involved in the promotion of fatty acid metabolism, acceleration of calcium absorption as growth inorganic element and stimulation of intestinal development in addition to other glutamate and arginine, .

L-Arginine is a non-essential amino acid for healthy adults but is a semi-essential amino acid that is essential for growth in children and in catabolic states such as stress, trauma, and cancer . In addition, the recent physiological function of arginine in the prevention of lifestyle-related diseases such as metabolic syndrome is emerging through recent research papers. In addition, arginine intake has been reported in animal tests and human trials, which can help lower blood pressure, improve blood circulation and prevent cardiovascular disease by helping to expand blood vessels.

Seasonings in the food industry are a major part of daily necessities. In particular, monosodium glutamate (MSG), which is the most widely used food seasoning material, is produced and supplied about 3 million tons per year, and it has a solid market position as a seasoning for improving the taste. However, in recent years, the market for low salt seasoning materials has been rapidly increasing due to a health-oriented, well-being-oriented consumer life pattern.

Sodium is a major component of salty salt and is an essential ingredient in life activities and is an important factor that influences taste in food and drink. However, excessive intake is known to induce hypertension and heart disease, and a well-being-oriented consumption culture has a strong demand for low-chloride.

Methods for enhancing the saltiness to reduce salt (sodium chloride) are known and include, for example, a method including salt, potassium chloride, alkaline amino acid, enzymatic hydrolyzate of animal protein and enzyme hydrolyzate of plant protein (Japanese Patent Laid-Open No. 2011-62172) , Amino acid salts neutralized by mixing citric acid with alkaline amino acids (Japanese Patent Laid-Open No. 2003-144088), and 5'-ribonucleotides and branched-chain amino acids (Korea 2009-0130012) Are introduced. However, salting out by potassium salts and the like is different from salting out of salt, and compositions containing an enzyme hydrolyzate, an amino acid salt and a nucleic acid as main components have a problem in that they are inferior in economy from the viewpoint of industry.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

Japan Special Edition 2011-62172 U.S. Published Patent Application No. 2011-0064861 Japanese Patent Application No. 2003-144088 Korean Patent Publication No. 2009-0130012

The present inventors have tried to develop a complex amino acid seasoning composition which excludes the use of various inorganic salts including salt used for enhancing salty taste and strengthens salty taste while retaining the original taste of the conventional food with the addition of minimal amino acid. As a result, an amino acid seasoning composition containing L-aspartic acid and L-glutamic acid as acidic amino acids and L-arginine and L-lysine as basic amino acid was prepared. As a result, the saltiness of the food was selectively enhanced, The present invention has been accomplished by confirming that the salt consumption can be reduced and the sodium intake can be reduced accordingly.

Accordingly, an object of the present invention is to provide an amino acid seasoning composition.

Another object of the present invention is to provide a food, a health food or a functional food comprising the amino acid seasoning composition of the present invention.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, there is provided an amino acid seasoning composition comprising L-aspartic acid and L-glutamic acid as acidic amino acids and L-arginine and L-lysine as basic amino acids.

The present inventors have tried to develop a complex amino acid seasoning composition which excludes the use of various inorganic salts including salt used for enhancing salty taste and strengthens salty taste while retaining the original taste of the conventional food with the addition of minimal amino acid. As a result, an amino acid seasoning composition containing L-aspartic acid and L-glutamic acid as acidic amino acids and L-arginine and L-lysine as basic amino acid was prepared. As a result, the saltiness of the food was selectively enhanced, , Which can reduce salt consumption and thus sodium intake when added to food.

As used herein, the term " seasoning " is used to change or enhance the flavor of natural foods such as meat and vegetables or processed foods such as candy and snacks, and may be obtained from animals and plants through physical, microbiological or enzymatic processes . The seasonings can be divided into natural seasoning, natural-equivalent seasoning and synthetic seasoning depending on the raw material and the manufacturing process (The Flavorings in Food Regulations, Amended 1994).

In addition, the seasoning can be divided into a solid-state seasoning and a liquid seasoning, and when the amino acid seasoning composition of the present invention is prepared into an aqueous solution, it can be used as a liquid seasoning. In the case of drying, the seasoning can be used as a solid- have.

According to one embodiment of the present invention, the composition enhances the salty taste.

The amino acid seasoning composition of the present invention comprises an acidic amino acid and a basic amino acid.

The acidic amino acid used in the present invention is L-aspartic acid and L-glutamic acid as an amino acid having a pH of not more than 3.5 in an aqueous solution.

The basic amino acid used in the present invention is an amino acid having a pH of 9.0 or higher in aqueous solution, and is L-arginine and L-lysine.

According to another embodiment of the present invention, the acidic amino acid and the basic amino acid are contained at a molar ratio of 1: 0.5-2, more preferably at a molar ratio of 1: 0.8-1.6, and even more preferably 1: 1.0-1.4 , And even more preferably 1: 1.1-1.3. The saltiness enhancing effect of the seasoning composition of the present invention can be maximized by the molar ratio of the basic amino acid and the acidic amino acid.

According to another embodiment of the present invention, the composition of the present invention comprises 40-60 mol% by weight of an acidic amino acid and 40-60% by mol of a basic amino acid.

When the amount of the acidic amino acid in the amino acid composition is relatively high, sour taste is obtained. When the amount of the basic amino acid is large, a relatively bad taste can be produced.

The content of the acidic amino acid in the composition of the present invention is 40-60 mol%, more preferably 40-55 mol%, even more preferably 40-50 mol%, based on the total amino acid seasoning composition Still more preferably 42-49.5 mol%, even more preferably 45-49.5 mol%.

The acidic amino acid used in the present invention may be in the form of a salt in which an inorganic ion is bonded or a free base in which an inorganic ion is not bonded. Preferably, the acidic amino acid is free base.

The acidic amino acids contained in the amino acid seasoning composition having a salty taste enhancing effect are L-glutamic acid and L-aspartic acid, and the acidic amino acid comprises 0.1-99.9 mol% L-glutamic acid and L-aspartic acid More preferably L-glutamic acid, and more preferably L-glutamic acid in an amount of 30 to 99 mol% and L-aspartic acid in an amount of 1 to 70 mol%, more preferably 50 to 99 mol% Glutamic acid and 5-30 mol% L-aspartic acid, still more preferably L-glutamic acid and L-glutamic acid, and still more preferably L- 80 to 95 mol% and L-aspartic acid in an amount of 5 to 20 mol%.

L-aspartic acid, which is one of the acidic amino acids of the amino acid seasoning composition of the present invention, can be obtained mainly by an enzyme conversion method.

According to another embodiment of the present invention, L-aspartic acid is used in an amount of 0.1 to 50 mol%, more preferably 0.1 to 20 mol%, based on the total amino acid seasoning composition, considering the taste and solubility 0.1-10 mol% by weight.

L-Glutamic acid, another of the acidic amino acids of the amino acid seasoning composition of the present invention, can be obtained through fermentation and chemical synthesis of microorganisms.

The L-glutamic acid used in the present invention may be a salt form of L-glutamic acid or a pre-base form of L-glutamic acid used for a typical amino acid seasoning. Preferably, the L- It has a free base form that is not combined.

According to another embodiment of the invention, the L-glutamic acid is present in an amount of 0.1-50 mol%, more preferably 30-49.5 mol%, even more preferably 40-49.5 mol%, based on the total amino acid seasoning composition %.

The term "mol% by weight" as used herein refers to the percentage of the number of moles of the amino acid corresponding to the total number of moles of amino acids contained in the amino acid seasoning composition of the present invention.

The present invention has the greatest feature of the present invention in that the salty taste is selectively enhanced by adjusting the molar weight percentage of the amino acid used and adjusting the pH to 5.0-9.0 in the aqueous solution of the amino acid seasoning.

A crucial factor for selectively symptomatic salty taste of the amino acid seasoning of the present invention is the pH of the amino acid seasoning in the aqueous solution state. Typically, the pH of the amino acid seasoning of the present invention is 5.0-9.0, preferably 5.5-9.0, pH 6.0-8.7, and even more preferably pH 6.5-8.5.

This appropriate pH control selectively enhances the salty taste among the sensory evaluation items such as saltiness (saltiness), umami, bitterness and richness of the amino acid seasoning composition to enhance soft and refreshing salty taste Effect.

According to another embodiment of the present invention, the basic amino acid is 40-60 mol%, more preferably 45-60 mol%, even more preferably 50-60 mol%, based on the total amino acid seasoning composition, Even more preferably from 50 to 55 mol%, even more preferably from 51 to 55 mol%.

The basic amino acid used in the present invention may be in the form of a salt in which an inorganic ion is bonded or a free base in which an inorganic ion is not bonded. Preferably, the basic amino acid is free base.

As described above, it is preferable to use an acidic amino acid and a basic amino acid in a free base form, for precisely controlling the pH range which characterizes the present invention. As a method for finely adjusting the pH range, a method of uniformly mixing an acidic amino acid powder in a free base form and a basic amino acid powder is most important, and more preferably, And drying it (for example, hot-air drying) to obtain a powdered product.

As a specific example of the basic amino acid used in the present invention, L-lysine acts as a protein precursor for skeletal formation, and carnitine biosynthesis involved in promotion of fatty acid metabolism, calcium absorption promotion as a growth inorganic element, and simultaneous ingestion with glutamic acid and arginine It is an important nutrient that promotes intestinal development and has immunity enhancement effect.

L-lysine can be obtained through fermentation and chemical synthesis of microorganisms. For example, L-lysine used in the amino acid seasoning composition of the present invention may be a salt salt (for example, L-lysine hydrochloride), or it may be separated and used in high purity after desalting. In addition, L-lysine can be used by purifying the microbial fermentation product with high purity.

L-arginine, which is one of the components of the amino acid seasoning composition of the present invention, exhibits various beneficial activities relating to lifestyle diseases such as cardiovascular protection, hepatic function protection, anti-obesity action and immunological activity. L-arginine can be obtained by fermentation and chemical synthesis of microorganisms.

Wherein the basic amino acids contained in the amino acid seasoning composition having a salty taste enhancing effect are L-arginine and L-lysine, wherein the basic amino acid comprises 0.1-99.9 mol% of L-arginine and 0.1-99.9 mol% of L- 99.9 mol%, and when the amount of L-arginine is relatively large, the malt tastes can be enhanced. When the amount of L-lysine is increased, the amino acid tastes may be felt. Therefore, in order to improve the flavor of the amino acid seasoning composition of the present invention, More preferably L-arginine in an amount of from 5 to 50 mol% and L-lysine in an amount of from 50 to 95 mol%, more preferably from 1 to 70 mol% More preferably 10-40 mol% L-arginine and 60-90 mol% L-lysine, even more preferably 15-35 mol% L-arginine and 65-85 mol% L- .

In another embodiment, L-lysine is included in an amount of 0.1-50 mol%, more preferably 25-49 mol%, even more preferably 30-45 mol%, based on the total composition, and L- Arginine is included in an amount of 0.1-25 mol%, more preferably 1-25 mol%, and even more preferably 5-20 mol%, based on the total composition.

When the amino acid seasoning composition of the present invention contains L-aspartic acid, L-glutamic acid, L-arginine and L-lysine, the preferred content is 2-20 molar percent of L-aspartic acid, 30-48 molar equivalents of L- %, 5-20 mol% L-arginine and 30-45 mol% L-lysine.

According to another embodiment of the present invention, the L-aspartic acid, L-arginine, L-glutamic acid and L-lysine are contained in a molar ratio of 1: 1-5: 5-12: 5-12, Is contained in a molar ratio of 1: 1.5-4: 7-10: 7-10, and even more preferably in a molar ratio of 1: 2.5-3.5: 7.5-8.5: 7.6-8.2. By the molar ratio of L-aspartic acid, L-arginine, L-glutamic acid and L-lysine, the saltiness enhancing effect of the seasoning composition of the present invention can be maximized.

The amino acid seasoning compositions of the present invention are liquid and solid (e.g., powder) products and are not limited in their form.

According to another aspect of the present invention, there is provided a food, a health food, or a functional food comprising the above-described amino acid seasoning composition of the present invention.

Since the food of the present invention comprises the above-described seasoning composition, the description common to both is omitted in order to avoid excessive complexity of the specification according to the repetitive description.

The food, health food and functional food of the present invention include, but are not limited to, meat products, dairy products, instant foods, fermented foods and noodles.

The features and advantages of the present invention are summarized as follows:

(a) The present invention provides an amino acid seasoning composition comprising L-aspartic acid and L-glutamic acid as acidic amino acids, and L-arginine and L-lysine as basic amino acids.

(b) The present invention excludes the use of various inorganic salts including salt, which is conventionally used for enhancing salty taste, and enhances the salty taste while maintaining the original taste of the conventional food with the addition of a minimum amount of amino acid, and has a sodium reducing effect.

(c) This can reduce sodium consumption and thus sodium intake when added to food.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the salty intensity of a composition comprising a mixture of Arg and a Lys mixture (ae) with Glu according to an embodiment of the present invention.
Figure 2 is a graph showing the salty intensity of a composition comprising Asp, Arg and Lys mixture (ae) according to another embodiment of the present invention.
FIG. 3 is a graph showing salty intensity as a result of a taste test of a four-amino acid (Asp, Arg, Lys, Glu) composition according to another embodiment of the present invention.
Figure 4 shows a spider map as a result of taste testing of a four amino acid (Asp, Arg, Lys, Glu) composition according to another embodiment of the present invention.
FIG. 5 shows a result of a taste test analysis showing the salty taste enhancing effect of a four-amino acid (Arg, Lys, Glu, Asp) composition according to another embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example

Example 1 Preparation of a Mixture of Three Amino Acids and Change of Salty Pattern

L-glutamic acid, L-arginine and L-lysine mixed composition

A mixed composition of one kind of acidic amino acid Glu and two kinds of basic amino acid Arg and Lys mixture (Arg + Lys mixture) (a-e) was prepared at the mixing ratio shown in Tables 1 and 2 below. The preparation method was such that each composition was completely dissolved in the liquid phase and mixed at the concentrations described. Table 3 below shows the results of measuring the compounding ratio and pH of each mixture by preparing 100 ml of each mixture at a concentration of 0.5% by weight:

The composition of a composition comprising one kind of acidic amino acid Glu and a basic amino acid Arg and Lys mixture (a-e) - weight% weight% weight% Glu 40 45 50 Arg + Lys 60 55 50 Sum 100 100 100

Arg and Lys mixture (a-e) Mixture a-e a b c d e Arg One 3 5 7 9 Lys 9 7 5 3 One

The mixing ratio of the composition obtained by mixing Glu, Arg and Lys mixture (a-e) and pH sample Glu / (Arg + Lys)
weight% Arg + Lys Sol. pH Arg Lys One 40/60 6 54 8.7 2 18 42 8.6 3 30 30 8.6 4 42 18 8.6 5 54 6 8.5 6 45/55 5.5 49.5 8.2 7 16.5 38.5 8.2 8 27.5 27.5 8.2 9 38.5 16.5 8.1 10 49.5 5.5 8.0 11 50/50 5 45 7.2 12 15 35 6.0 13 25 25 6.0 14 35 15 5.8 15 45 5 5.7

The results of measuring the salty taste of the composition (solution) prepared by mixing Glu, Arg and Lys mixture (ae) prepared in the composition of Table 3 are summarized in FIG. The salty taste of each solution was measured using an electronic tongue system (Sensing System TS-5000Z, Insent Inc. Japan). When the five electrodes that recognize the salty, rich, spicy, sour, and bitter taste of the cup, which is contained in 35 ml of 1% by weight concentration of the sample solution, are equilibrated, wash them with a washing solution, , 0.3 mM tartaric acid), and the samples were analyzed. All experiments were repeated 4 times and proceeded at room temperature.

L-aspartic acid, L-arginine and L-lysine mixed composition

A mixed composition of one kind of acidic amino acid Glu and two kinds of basic amino acid Arg and Lys mixture (Arg + Lys mixture) (a-e) was prepared at the mixing ratio shown in Tables 4 and 5 below. The preparation method was such that each composition was completely dissolved in the liquid phase and mixed at the specified concentration. Table 5 below shows the results obtained by preparing 100 ml of each mixture at a concentration of 0.5% by weight and measuring the compounding ratio and pH of the solution.

Composition of a composition comprising one kind of Asp and the mixture of Arg and Lys (a-e) - weight% weight% weight% Asp 40 45 50 Arg + Lys 60 55 50 Sum 100 100 100

The mixing ratio of the composition obtained by mixing Asp, Arg and Lys mixture (a-e) and pH sample The weight% of Asp / (Arg + Lys) Arg + Lys Sol. pH Arg Lys One 40/60 6 54 8.7 2 18 42 8.7 3 30 30 8.5 4 42 18 8.5 5 54 6 8.4 6 45/55 5.5 49.5 8.4 7 16.5 38.5 8.3 8 27.5 27.5 8.0 9 38.5 16.5 7.8 10 49.5 5.5 7.5 11 50/50 5 45 5.3 12 15 35 5.1 13 25 25 4.8 14 35 15 4.7 15 45 5 4.7

The results of measuring the salty taste of the composition (solution) prepared by mixing the Asp, Arg, and Lys mixture (a-e) prepared in the composition of Table 5 above are shown in FIG. 2 in the same manner as in FIG.

As shown in Tables 1 to 5 and FIGS. 1 and 2 below, a mixture of two basic amino acids had a higher salty taste as the Lys content was higher than that of Arg and a lower salty taste as the ratio of acidic amino acid was lower (40%) . The highest salty intensities were acidic amino acid 40%, basic amino acid arginine 6-18% and lysine 42-54%. It was confirmed that the final pH of the mixture of three species was weakly alkaline (pH 8.6-8.7).

Example 2 Determination of Contents of Four Amino Acids (Arg, Lys, Glu, Asp)

In Example 1, two basic amino acids and one acidic amino acid were mixed to obtain a mixing ratio capable of maximizing salty taste. In Example 2, the other three kinds of acidic amino acids were added to the three kinds of amino acids used in Example 1, and the mixture ratio of the four kinds of amino acids was examined to obtain the mixing ratio of the four kinds of amino acid mixed compositions capable of expressing the strongest saltiness.

In order to maximize the salty taste and to reduce the bias of each amino acid, the three amino acids used in Example 2 were mixed with L-glutamic acid (crown%, 40%), L-arginine (crown%, 18% Lysine (% by weight, 42%) was adopted, and then the second acidic amino acid, L-aspartic acid, was added to determine the final ratio. The conversion of the three kinds of amino acids into the molar ratio is shown in Table 6 below. Hereinafter, the ratio between the four kinds of mixtures means the molar ratio.

The final molar ratio of the Arg, Lys and Glu mixture - - pH MW Weight ratio Weight ratio Final mole ratio mixture Arg 10.76 174.2 60 18 15.6 Lys 9.6 146.2 42 43.4 Glu 3.15 147.1 40 40 41.0 Sum - - 100 100 100

Then, a mixture of four amino acids was prepared by replacing 5-20% (molar ratio) of L-aspartic acid with the three amino acid mixture shown in Table 6 above. Table 7 below summarizes the results of measuring the pH of the solution (0.5%, wt%) and the salty taste and odor of the mixture solution of 0.75% (wt%) by four expert panels.

PH and sensory evaluation of Asp, Arg, Lys and Glu compositions sample Asp Three mixture Sol. pH Taste Arg Lys Glu One 0 15.6 43.4 41.0 8.63 Salty-fishy 2 5 14.8 41.2 39.0 8.44 Salty, aftertaste 3 10 14.0 39.0 36.9 8.17 Salty-sweet 4 15 13.3 36.9 34.9 6.28 Sweet-acid 5 20 12.5 34.7 32.8 5.11 Sweet-acid ++

Meanwhile, the composition (mixture) of four kinds of amino acids (Asp, Arg, Lys, Glu) prepared in the molar ratio of Table 7 was prepared to 0.5% Japan), and the results are shown in Figs. 3 and 4 below.

3 and 4 below, the molar ratio of Asp is 10% or less and the final molar ratio with the highest salty taste strength is Asp: Arg: Glu: Lys = 5: 15: 41: 39 Respectively.

Example 3: Salty taste enhancement effect of four amino acid (Arg, Lys, Glu, Asp) composition

Sensory evaluation of each composition prepared according to the composition of Table 8 below and taste analysis of the electronic tongue system were carried out. The saltiness enhancing effect evaluation of the four kinds of mixtures (Asp: Arg: Glu: Lys = 5: 15: 41: 39) was summarized in Table 8 below: A mixture of four amino acids was added to 0.7-1.0% The liquid mixture was prepared to be 0.3-0.0% (wt%) and used for sensory evaluation and electronic tongue system taste analysis. The sensory evaluation was carried out by four professional panelists. The taste of the electronic tongue system was analyzed in the same manner as in Example 1, and the results are shown in FIG. 5 below.

Salt name (Salt name) NaCl
(%) A mixture of four amino acids
(Asp: Arg: Glu: Lys = 5: 15: 41: 39) Taste One 0.7 0.3 Salty ++, good aftertaste 2 0.8 0.2 Salty ++. aftertaste 3 0.9 0.1 Salty +++, aftertaste 4 0.7 0.0 Salty 5 1.0 0.0 Salty +++

As shown in Table 8 and FIG. 5 below, when the molar ratio of Asp: Arg: Glu: Lys = 5: 15: 41: 39 was adopted as the molar ratio of the mixture of four amino acids, the salty taste was selectively increased to provide a smooth, And it was found that it has a reinforcement effect.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (7)

L-aspartic acid and L-glutamic acid as acidic amino acids, and L-arginine and L-lysine as basic amino acids.
The composition of claim 1, wherein the composition enhances salty taste.
2. The composition of claim 1, wherein the acidic amino acid and the basic amino acid are in a molar ratio of 1: 0.5-2.
2. The composition of claim 1, wherein the composition comprises 40-60 mole percent acidic amino acids and 40-60 mole percent basic amino acids.
The method of claim 1, wherein the acidic amino acid comprises 0.1-99.9 mol% L-glutamic acid and 0.1-99.9 mol% L-aspartic acid, based on the total molar weight of the acidic amino acid, 0.1 to 99.9 mol% of L-arginine and 0.1 to 99.9 mol% of L-lysine based on the molar weight.
2. The amino acid seasoning composition according to claim 1, wherein the composition has a pH of 5.0-9.0 in an aqueous solution.
A food, a health food or a functional food comprising the amino acid seasoning composition according to any one of claims 1 to 6.

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